Fried Brains or Sweet Breads
Ingredients
Directions
Prepare
Boil the brains or sweetbreads in salt water for 15 minutes.
Drain the water and cut into pieces the size of an oyster.
Coat and fry
Dip the pieces in beaten eggs.
Roll in cracker meal.
Fry in hot lard until rich brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweetbreads
- Provides the tender, delicate meat that is coated and fried.
- Eggs
- Bind the cracker meal coating to the pieces so it adheres during frying.
- Cracker meal
- Forms a crisp, browned outer crust when fried.
- Lard
- Conducts heat to fry the coating and gives it a rich, browned finish.
The step that matters
Fry in hot lard until rich brown. If the lard is not hot enough, the coating absorbs fat and turns greasy instead of crisping. Frying at a steady high heat sets the crust quickly so the interior stays moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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